Lamb Meatballs (optional: raisin pesto)

By Andy Baraghani, from Bon Appétit

Ingredients

1 large egg

½ cup panko (Japanese breadcrumbs)

½ tsp. ground cumin

¼ tsp. crushed red pepper flakes

¼ tsp. ground turmeric

¼ cup finely chopped parsley

2 Tbsp. extra-virgin olive oil

1½ tsp. kosher salt

1 garlic cloves

1 lb. ground lamb

Plain whole-milk Greek yogurt (for serving)

For optional raisin pesto:

• 2 cups mint leaves
• 3 Tbsp. golden raisins
• 1 cup parsley leaves with tender stems
• 1 garlic clove
• ½ cup extra-virgin olive oil
• Salt to taste

Directions

1. Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
   
2. Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.
   
3. [Optional for Pesto]: Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
   
4. Spread yogurt over plates and divide pesto and meatballs on top.
   
5. Do Ahead: Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.